Putting Glass Walls on Pennsylvania Slaughterhouses So We Can
See Behind Closed Doors
B.C. Natural Chicken
Address: 2609 U.S. Rt 22, Fredricksburg, PA 17026
Establishment No.: p493
USDA Inspection Report: 10 Feb 2011
Violation: 416.14, 416.3(a)
Citation: At approximately 04:30 hours while performing pre-operational sanitation, ISP Code 01B02, I observed the following deficiencies. In Evisceration I found the gizzard machine dirty, there were fat pieces and a residue build up on the peelers & various parts of the machine, and in the pipes, after applying USDA tag number B39801648 , I informed ,the machine was tagged. After he had the machine recleaned and sanitized ,I reinspected and released the machine at 04:40 hours. Continuing on to Tray Pack, I found both film cabinets to have fat and black pieces of ufm inside and outside the cabinets, I placed a USDA Tag No.B39801646 on the cabinets, I informed Mr. of my findings, He had the cabinets recleaned and sanitized. At 05:20 I reinspected the cabinets and released them. While inspecting the Cut Up area I found a turn style above one of the cut up conveyors dirty with a build up of grease & fat residue, I applied a USDA Tag NoB389801647,on the turn style ,and again informed Mr. of my findings and he had the area recleaned and sanitized, after reinspecting ,and finding the area clean at 05:54 I removed the tag and released the area. Plant management has received oral and written notification of this noncompliance.
416.14 Each official establishment shall routinely evaluate the effectiveness of the Sanitation SOP’s and the procedures therein in preventing direct contamination or adulteration of product(s) and shall revise both as necessary to keep them effective and current with respect to changes in facilities, equipment, utensils, operations, or personnel.
416.3(a) Equipment and utensils used for processing or otherwise handling edible product or ingredients must be of such material and construction to facilitate thorough cleaning and to ensure that their use will not cause the adulteration of product during processing, handling, or storage. Equipment and utensils must be maintained in sanitary condition so as not to adulterate product.